This recipe for pork asada features savory pork tenderloin, an essence of lime, cumin seed, soy sauce, and sweet brown sugar. Serve the pork asada as a savory main course or, shred the meat and serve cradled in tortillas topped with cilantro, onion, salsa, and freshly sliced radishes. You can serve with either flour or corn tortillas.
Serves 6 to 8
½ cup soy sauce
½ cup lime juice (from 6 to 8 limes)
½ cup canola oil
¼ cup packed brown sugar
2 teaspoons ground cumin seed
2 teaspoons freshly ground black pepper
1 tablespoon chili powder
3 medium garlic cloves minced (about 1 tablespoon)
1 (2-pound) pork tenderloin sliced into ¾-inch by 5-inch strips
- Combine soy sauce, lime juice, oil, brown sugar, cumin seed, pepper, chili powder, and garlic in a bowl. Add pork tenderloin and turn to coat. Marinate in refrigerator for 3 hours.
- Light grill to medium-high heat. Grill pork for 5 to 7 minutes or until desired doneness, flipping slices halfway through.
- Serve slices whole, or dice and serve on tortillas.
- Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee